CN107418736B - Preparation method of tobacco flavor - Google Patents

Preparation method of tobacco flavor Download PDF

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Publication number
CN107418736B
CN107418736B CN201710472187.9A CN201710472187A CN107418736B CN 107418736 B CN107418736 B CN 107418736B CN 201710472187 A CN201710472187 A CN 201710472187A CN 107418736 B CN107418736 B CN 107418736B
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blueberry
glucosidase
cigarettes
beta
tobacco flavor
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CN107418736A (en
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庞登红
尹团章
陈�胜
吴昭
王珊
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Wuhan Huanghelou Flavoring and Essence Co Ltd
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Wuhan Huanghelou Flavoring and Essence Co Ltd
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    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/02—Recovery or refining of essential oils from raw materials
    • C11B9/022—Refining
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/02—Recovery or refining of essential oils from raw materials
    • C11B9/027—Recovery of volatiles by distillation or stripping

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Fats And Perfumes (AREA)

Abstract

The invention discloses a preparation method of a tobacco flavor, which comprises the following steps: (1) juicing fresh blueberries; (2) preparing immobilized beta-glucosidase; (3) adding immobilized beta-glucosidase into the blueberry juice for treatment; (4) the pervaporation membrane enriches the blueberry aroma substances to obtain the tobacco flavor. The blueberry essential oil for cigarettes prepared by the invention has characteristic blueberry essence and good cigarette effect. The blueberry extract is added into cigarettes, so that the cigarette fragrance amount is increased, the smoke quality is improved, the characteristic berry fragrance of the cigarettes is obvious, the stimulation is reduced, the offensive odor is covered, the smoke is soft and fine, the oral comfort degree is improved, the back sweet feeling of the cigarettes is increased, and the like, and the effects of increasing the characteristic fragrance of the cigarettes and improving the mouthfeel of the cigarettes are obviously superior to those of the traditional blueberry extract.

Description

Preparation method of tobacco flavor
Technical Field
The invention relates to the technical field of tobacco, in particular to a preparation method of a tobacco flavor.
Background
The essence and spice for cigarettes is one of the most important core technologies of cigarette products and is the key for forming the style characteristics of the cigarette products. The essence and spice can modify or cover the defects of tobacco leaves, improve the fragrance and the taste of tobacco, improve the physical properties of tobacco, reduce the harmful ingredients of cigarette, and endow the cigarette with unique taste and style, and can realize the quality differentiation of products, stabilize the smoking quality of cigarettes, and have important influence on the style and quality of cigarettes.
The fruity spice is one of common spice varieties of cigarettes, has the characteristics of baking and highlighting the fruity note of the cigarettes in the cigarettes, and can effectively improve the quality of the cigarettes. The blueberry extract prepared by taking blueberries as a raw material is a common natural spice for cigarettes, has a good effect on improving the cigarette fragrance quality, and particularly has an important effect on raising and highlighting the berry fragrance of the cigarettes, but the blueberry extract prepared by the traditional method has unobvious original fragrance, and particularly has serious loss of fragrance substances in the production process, so that the research on the preparation process capable of enriching the blueberry fragrance is of great significance.
Disclosure of Invention
The invention aims to provide a method for preparing blueberry essential oil for cigarettes by using an immobilized enzyme technology and a pervaporation membrane technology. The method is strong in practicability, and the prepared blueberry essential oil cigarette is good in effect.
In order to achieve the purpose, the invention adopts the following specific technical scheme:
a preparation method of a tobacco flavor comprises the following steps: (1) cleaning and juicing fresh blueberries, and collecting juice; (2) preparation of immobilized beta-glucosidase: preparing a mixed solution containing 6-10% by mass of polyvinyl alcohol and 1-3% by mass of sodium alginate, adding 1-2% by mass of beta-glucosidase into the mixed solution, and mixing with FeCl3Mixing the solutions for cross-linking reaction to obtain PVA.SA-Fe gel balls, and airing for later use; (3) adding immobilized beta-glucosidase into the blueberry juice for treatment, wherein the solid dosage of the immobilized beta-glucosidase is 2-5 g/L; (4) the pervaporation membrane enriches blueberry aroma substances: feeding the heated blueberry juice, generating steam through a pervaporation membrane, condensing and collecting to obtain the blueberry essential oil.
Preferably, the FeCl3The solution mass concentration is 5g/L, pH value is 2.
Preferably, FeCl is dripped into the mixed solution of the polyvinyl alcohol, the sodium alginate and the beta-glucosidase3The solution is subjected to crosslinking reaction for 9-15 h.
Preferably, the PVA.SA-Fe gel ball is prepared by washing a crosslinking reaction product with a large amount of distilled water, and then desalting in the distilled water for 2-4 h.
Preferably, the conditions for treating the blueberry juice by the immobilized beta-glucosidase are as follows: the pH value is 4-6, the temperature is 30-40 ℃, and the time is 10-30 h.
Preferably, the pervaporation membrane is a PEI pervaporation membrane.
Preferably, the feeding temperature of the pervaporation treatment is 50-80 ℃, and the feeding speed is 20-100 mL/min.
Preferably, the vacuum degree of the permeation side of the pervaporation membrane is 20-50 Pa.
Preferably, the steam condensation mode is liquid nitrogen cooling.
The invention has the beneficial effects that: the blueberry essential oil with characteristic fragrance of the blueberries is prepared by treating the blueberry juice with immobilized beta-glucosidase, releasing fragrance components in the blueberry juice and enriching fragrance substances in the blueberries by using a vaporization permeable membrane technology. The blueberry extract is added into cigarettes, so that the cigarette fragrance amount is increased, the smoke quality is improved, the characteristic berry fragrance of the cigarettes is endowed, the stimulation is reduced, the offensive odor is covered, the smoke is soft and fine, the oral comfort degree is improved, the sweet feeling of the cigarettes is increased, and the adaptability of the blueberry extract in the cigarettes is improved.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
(1) Taking a certain amount of fresh blueberries, cleaning, juicing and collecting juice;
(2) immobilization of β -glucosidase: preparing a mixed solution containing 6 mass percent of polyvinyl alcohol and 1 mass percent of sodium alginate, adding 1 mass percent of beta-glucosidase into the mixed solution, and dripping FeCl with the mass concentration of 5g/L, pH value of 2 into the mixed solution by using an injector3Crosslinking the solution for 9 hours, washing the solution by using a large amount of distilled water, adding the solution into the distilled water for desalting for 2 hours to finally obtain PVA.SA-Fe gel balls, and airing the PVA.SA-Fe gel balls for later use;
(3) treating blueberry juice by using the immobilized beta-glucosidase prepared in the step (2), wherein the solid dosage of the immobilized beta-glucosidase is 2 g/L, the pH value of enzyme treatment is 4, the enzyme treatment temperature is 30 ℃, and the enzyme treatment time is 10 hours;
(4) selecting a PEI pervaporation membrane, carrying out pervaporation treatment on the blueberry juice treated in the step (3) under the conditions that the heating temperature is 50 ℃, the feeding speed is 20 mL/min, liquid nitrogen is used for cooling, and the aroma substance collecting pressure is 20 Pa, and collecting the aroma substance to obtain the tobacco flavor.
Example 2
(1) Taking a certain amount of fresh blueberries, cleaning, juicing and collecting juice;
(2) immobilization of β -glucosidase: preparing a mixed solution containing 8 mass percent of polyvinyl alcohol and 2 mass percent of sodium alginate, adding 1 mass percent of beta-glucosidase into the mixed solution, dripping the beta-glucosidase into FeCl3 solution with the mass concentration of 5g/L, pH value of 2 by using an injector for crosslinking for 12 hours, washing the beta-glucosidase with a large amount of distilled water, adding the distilled water for desalting for 2 hours to finally obtain PVA.SA-Fe gel spheres, and airing the PVA.SA-Fe gel spheres for later use;
(3) treating blueberry juice by using the immobilized beta-glucosidase prepared in the step (2), wherein the solid dosage of the immobilized beta-glucosidase is 2 g/L, the pH value of enzyme treatment is 5, the enzyme treatment temperature is 35 ℃, and the enzyme treatment time is 15 h;
(4) selecting a PEI pervaporation membrane, carrying out pervaporation treatment on the blueberry juice treated in the step (3) under the conditions that the heating temperature is 60 ℃, the feeding speed is 40mL/min, liquid nitrogen is used for cooling, and the fragrance substance collecting pressure is 30Pa, and collecting the fragrance substance to obtain the tobacco flavor.
Example 3
(1) Taking a certain amount of fresh blueberries, cleaning, juicing and collecting juice;
(2) immobilization of β -glucosidase: preparing a mixed solution containing 8 mass percent of polyvinyl alcohol and 2 mass percent of sodium alginate, adding 1.5 mass percent of beta-glucosidase into the mixed solution, dripping the beta-glucosidase into FeCl3 solution with the mass concentration of 5g/L, pH value of 2 by using an injector for crosslinking for 12 hours, washing by using a large amount of distilled water, adding distilled water for desalting for 3 hours, finally obtaining PVA.SA-Fe gel spheres, and airing for later use;
(3) treating blueberry juice by using the immobilized beta-glucosidase prepared in the step (2), wherein the solid dosage of the immobilized beta-glucosidase is 4 g/L, the pH value of enzyme treatment is 5, the enzyme treatment temperature is 35 ℃, and the enzyme treatment time is 20 hours;
(4) selecting a PEI pervaporation membrane, carrying out pervaporation treatment on the blueberry juice treated in the step (3) under the conditions that the heating temperature is 65 ℃, the feeding speed is 60 mL/min, liquid nitrogen is used for cooling, and the fragrance substance collecting pressure is 35 Pa, and collecting the fragrance substance to obtain the tobacco flavor.
Example 4
(1) Taking a certain amount of fresh blueberries, cleaning, juicing and collecting juice;
(2) immobilization of β -glucosidase: preparing a mixed solution containing 10 mass percent of polyvinyl alcohol and 3 mass percent of sodium alginate, adding 2 mass percent of beta-glucosidase into the mixed solution, dripping the beta-glucosidase into FeCl3 solution with the mass concentration of 5g/L, pH value of 2 by using an injector for crosslinking for 15 hours, washing by using a large amount of distilled water, adding distilled water for desalting for 4 hours to finally obtain PVA.SA-Fe gel spheres, and airing for later use;
(3) treating blueberry juice by using the immobilized beta-glucosidase prepared in the step (2), wherein the solid dosage of the immobilized beta-glucosidase is 5g/L, the pH value of enzyme treatment is 6, the enzyme treatment temperature is 40 ℃, and the enzyme treatment time is 30 h;
(4) selecting a PEI pervaporation membrane, carrying out pervaporation treatment on the blueberry juice treated in the step (3) under the conditions that the heating temperature is 80 ℃, the feeding speed is 100 mL/min, liquid nitrogen is used for cooling, and the fragrance substance collecting pressure is 50 Pa, and collecting the fragrance substance to obtain the tobacco flavor.
The tobacco flavor is prepared by adopting an immobilized enzyme technology and a vaporization permeation technology, the content of characteristic aroma substances of the traditional blueberry extract is shown in a ratio of 1, and the sensory effect of the traditional blueberry extract cigarette is shown in a ratio of 2.
TABLE 1 comparative analysis result of characteristic aroma substances of blueberry essential oil and blueberry extract
Figure 971523DEST_PATH_IMAGE001
TABLE 2 comparison of the sensory effects of blueberry essential oil and conventional blueberry extract cigarette
Figure DEST_PATH_IMAGE002
In conclusion, compared with the blueberry extract prepared by the traditional method (shown in table 1), the blueberry essential oil prepared by the invention has the advantages that the relative contents of 9 blueberry characteristic aroma substances such as ethyl 3-methylbutyrate, methyl 2-methylbutyrate, diethyl 1, 2-phthalate, terpineol and the like are increased, and the total content of the characteristic aroma substances is increased by 41.71%. Compared with the traditional blueberry extract cigarette sensory effect, the blueberry essential oil has the advantages that the characteristic blueberry essence is more obvious, the cigarette has the effects of increasing the cigarette aroma amount, improving the smoke quality, obviously reducing the cigarette characteristic berry essence, reducing the stimulation, covering the miscellaneous gas, softening and smoothing the smoke, improving the oral comfort, increasing the cigarette sweet taste and the like when being added into the cigarette, and the effects of increasing the cigarette characteristic essence and improving the cigarette taste are obviously superior to the traditional blueberry extract.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, so that any modifications, equivalents and improvements made on the design concept of the present invention are intended to be included within the scope of the present invention.

Claims (2)

1. A preparation method of a tobacco flavor is characterized by comprising the following steps:
(1) cleaning and juicing fresh blueberries, and collecting juice;
(2) preparation of immobilized beta-glucosidase: preparing a mixed solution containing 6-10% by mass of polyvinyl alcohol and 1-3% by mass of sodium alginate, adding 1-2% by mass of beta-glucosidase into the mixed solution, and dripping the mixed solution of the polyvinyl alcohol, the sodium alginate and the beta-glucosidase into FeCl with the mass concentration of 5g/L, pH value of 23Carrying out crosslinking reaction on the solution for 9-15h, washing a crosslinking reaction product by using a large amount of distilled water, adding the crosslinking reaction product into the distilled water for desalting for 2-4 h to obtain PVA.SA-Fe gel balls, and airing for later use;
(3) adding immobilized beta-glucosidase into blueberry juice for treatment: the treatment conditions are that the pH value is 4-6, the temperature is 30-40 ℃, and the time is 10-30 h; the dosage of the immobilized beta-glucosidase solid is 2-5 g/L;
(4) the pervaporation membrane enriches blueberry aroma substances: controlling the vacuum degree of the permeation side of the PEI pervaporation membrane at 20-50 Pa, feeding the heated blueberry juice at 50-80 ℃ at a feeding speed of 20-100 mL/min, generating steam through the PEI pervaporation membrane, condensing and collecting aroma substances to obtain the tobacco flavor.
2. The preparation method of the tobacco flavor according to claim 1, characterized by comprising the following steps: the condensing mode of the steam is liquid nitrogen cooling.
CN201710472187.9A 2017-06-21 2017-06-21 Preparation method of tobacco flavor Active CN107418736B (en)

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Publication number Priority date Publication date Assignee Title
CN110693063B (en) * 2019-11-13 2022-02-08 湖北中烟工业有限责任公司 Preparation method of blueberry extract for cigarettes
CN113100469B (en) * 2021-03-15 2022-01-28 云南中烟工业有限责任公司 Method for improving aroma of cigarette products by using raspberry glycosides
CN113974205B (en) * 2021-10-26 2023-07-18 河南中烟工业有限责任公司 Blueberry essence, blueberry extract and preparation method and application thereof
CN114689746B (en) * 2022-03-25 2023-11-10 江苏中烟工业有限责任公司 Method, device, electronic equipment and medium for screening tobacco extract characteristics

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CN101735999B (en) * 2010-01-19 2012-08-29 曹庸 Method for improving content of resveratrol by converting giant knotweed materials through immobilized enzyme method
CN102150948B (en) * 2011-05-19 2012-10-03 湖北中烟工业有限责任公司 Method for preparing jasmine extract for tobacco
CN102321707B (en) * 2011-09-30 2014-04-16 陕西科技大学 Method for preparing gentio-oligosaccharide by using immobilized beta-glucosidase
CN104862075A (en) * 2015-06-03 2015-08-26 湖北中烟工业有限责任公司 Preparation method of mullein extract for cigarette
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